![]() ![]() They are the German Chocolate Cookies published in the Boston Cooking School Cook Book from 1910 through 1933 (p. Not surprisingly Ruth’s cookies have some strong similarities to two different cookies recipes from the time period. Since Ruth was always in search of new recipes a comparison was made of the ingredients in the Toll House Cookies to other cookies recipes from the 1920’s and early 1930’s. This would have really ruined the cookie dough if the bars actually did accidentally fall into it and were broken up as the paper wrapper would have torn apart and been mixed in with the dough. The problem is Nestle’ chocolate bars were wrapped in paper. The employee’s story has bars of chocolate falling into the dough and breaking up with the electric mixer. Nestle’s conveniently portrays Ruth as having run out of Baker’s chocolate and substituting Nestle chocolate. To consider the nostalgic / romantic notion Ruth updated a 1796 small cake recipe is incomprehensible. Ruth in her own words said she and her husband traveled in search of finding new and up to date recipes for her restaurant. Employee’s of the Toll House restaurant’s story has Nestle chocolate bars falling off the shelf into a batch of cookie dough and the head chef talking Ruth into letting him bake the ruined cookie dough. Nestle’s story has Ruth substituting their chocolate bar for their competitor’s chocolate square. “Their origin and development is really a story by itself.” (from Ruth Wakefield’s Toll House Tried and True Recipes, 1949) But what is the real story? One story has Ruth developing a 1796 recipe Butter Drop Do into her Toll House Cookies. Ironically each of the stories has a flaw. What is interesting are the numerous web sites with distinctly different stories of how the Toll House Cookie was developed. Toll House Cookies were developed in Whitman, Massachusetts at the Toll House Restaurant in the 1930’s. ![]()
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